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Chocolate Banana Marbled Bread
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Marbled Chocolate Banana Bread (GF, DF, Refined Sugar Free)

5 from 7 votes
This Marbled Chocolate Banana Bread is gluten free, dairy free and refined sugar free; it's super moist and soft, with an intense chocolate flavor thanks to a secret ingredient!
Prep Time25 minutes
Total Time25 minutes
Servings: 1 Loaf pan
Author: Maria Corcuera

Ingredients

  • 4 large ripe bananas
  • 3 large eggs room temperature
  • 1/2 Cup pure maple syrup
  • 1/4 Cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/4 Cup brewed coffee cooled

Instructions

  • Pre-heat oven to 350 F. Spray with baking spray and line a loaf pan, leaving an overhang on the sides of the loaf for easy removal
  • In a medium-sized bowl, mash 3 bananas, add eggs, maple syrup, coconut oil, vanilla extract, baking soda, baking powder and salt
    4 large ripe bananas, 3 large eggs, 1/2 Cup (118.3 ml) pure maple syrup, 1/4 Cup (59.1 ml) coconut oil, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) salt
  • Add almond flour and coconut flour, mix until just combined, and until no lumps are visible 
    1 Cup (112 g) almond flour, 1/2 cup (60 g) coconut flour
  • Spoon 1/3 of the batter in a separate bowl, add cocoa powder and coffee and mix until combined
    1/4 cup (21.5 g) cocoa powder, 1/4 Cup (59.3 g) brewed coffee
  • Alternate banana and chocolate batter into the center of the prepared loaf pan, around 1/3 Cup of each, then swirl the top with a toothpick or a butter knife. Slice the remaining banana lengthways and place both halves on top
  • Bake 45-50 min or until a toothpick inserted in the middle comes out clean. Let cool for 15 minutes in the pan and then remove and place on a wire rack to cool completely

Notes

  • Expert Tips

    • Use very ripe bananas with lots of brown spots for the best natural sweetness.
    • Room temperature eggs blend more smoothly into the wet ingredients and help the loaf bake evenly.
    • Don’t over-swirl the batter or the marble pattern may disappear into one color.
    • Coffee helps deepen the chocolate flavor without making the bread taste like coffee.
    • Let the loaf cool completely before slicing so the texture stays soft but stable.

    Frequently Asked Questions

    Can I make this without coffee?

    Yes, warm water works well instead of coffee if preferred.

    Why is my banana bread too wet?

    This usually happens from using extra-large bananas or underbaking the loaf slightly.

    Can I freeze this banana bread?

    Yes, wrap individua slices tightly and freeze for up to 2 months.

    What’s the best way to mash bananas?

    A fork works perfectly, especially when using very ripe bananas.

    Can I use different gluten-free flours?

    This recipe works best with the listed gluten-free flours because they balance moisture and texture properly.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Cholesterol: 56mg | Sodium: 308mg | Fiber: 4g | Sugar: 17g
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